Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes). Add in the onion and cook for a further 5 minutes until the onions have softened.
Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.
Add in the stock, tinned tomatoes, tomato puree, sugar, coconut milk and cardamom pods.
Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
At the end of the cooking time, remove the lamb and place on a chopping board.
Spoon off some of the excess fat that has risen to the top (it's a good idea to leave a bit, as it enhances the flavour of the curry). Remove the cardamon and discard.
If want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
Shred the lamb with two forks and place the meat back in the slow cooker. Give it a stir to cover in the sauce.
Serve over rice sprinkled with some coriander (cilantro).
Can I make this curry ahead?
Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout.
Can I freeze this curry?
Yes - make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat in a pan until piping hot throughout.
What cut of meat is best for lamb curry?
I'm using a lamb shoulder for this recipe as you can get so much more flavour by cooking the meat on the bone.You could also use a half shoulder of lamb (for a small curry), a leg of lamb or lamb shanks.Nutritional Information is per serving, without serving suggestion of rice.